Jan 27, 2022
Routine - Food
Inspection Completed - No Further Action
10-05-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed multiple utensils in soiled water in front of Warmer Holding Unit. Operator removed the soiled water. Corrected On-Site
50-17-2
High Priority - Operating with an expired Division of Hotels and Restaurants license.
22-02-4
Intermediate - Food-contact surface soiled with food debris/residue build up. Observed at slicer blade.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling up pitcher at cookline handwash sink. Educated the employee.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cookline handwash sink. Operator placed paper towels at handwash sink.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils at cookline on table. Operator removed the utensils from standing room temperature water. Corrected On-Site